Sobeys Fundy Trail Mall
68 Robie Street B2N 1L2 Truro, NS, Canada

Sobeys Dietitian Megan Dowling and Chef Nathan Schoenfedlt from Sobeys Extra in Stratford, PE discuss nutritional benefits, tips on how to use, and demonstrate how to cut an avocado!

For our last post for Whole Grains Month, we're sharing a delicious way to use farro! Not familiar with farro? It's whole grain wheat kernels with a nutty flav...our and chewy texture, perfect for soups, pilafs, and salads such as this one. Farro with Blueberry and Basil Salad Serves: 8 Ingredients: 1 cup Farro 3 cups Vegetable broth, no salt added 3 tbsp Olive oil 3 tbsp Red wine vinegar 1 tsp Black pepper cup Green onion, thinly sliced 1 cup Cucumber, diced 2 cups Blueberries cup Basil, fresh, sliced Directions: 1. Cook farro according to package directions, using vegetable broth in place of the water. Spread cooked farro on a baking sheet and allow to cool. 2. In a large bowl, whisk together olive oil, vinegar and pepper. Fold in cooled farro, onion, cucumber, blueberries and basil, until blended and serve. Dietitian Tip: You can substitute cooked barley for the farro in this recipe. It has a similar taste and texture. Nutrition Information per Serving: Calories 183, Fat 6 grams, Carbohydrate 27 grams, Fibre 5 grams, Protein 4 grams, Sodium 56 milligrams

Wondering what to pack for lunch this week? Try Breakfast for Lunch!

Join Sobeys Dietitian Avery as he prepares a breakfast taco! Recipe below! Dietitian Tip: Be sure to serve this with your favorite toppings like avocado, salsa,... plain Greek yogurt or jalapeno peppers. Breakfast Soft Tacos Serves 6 Ingredients: 2 tsp 10 ml Margarine, non-hydrogenated, divided cup 60 ml Red onion, diced cup 125 ml Red pepper, diced 2 cloves Garlic, minced 1 tsp 5 ml Cumin, ground 1 tbsp 15 ml Chili powder cup 125 ml Black beans, canned, rinsed, drained 4 large Eggs tsp 1 ml Pepper 6 small Tortillas, whole wheat cup 125 ml Cheddar cheese, lower fat, shredded 2 Green onions, finely chopped Directions: 1. Heat 1 tsp margarine in a separate skillet over medium heat and cook onion and red pepper until they begin to soften. 2. Stir in garlic, cumin and chili powder and cook for one minute more. 3. Stir in beans and cook until heated through, about 2 minutes. 4. Whisk eggs with pepper. 5. Melt 1 tsp margarine in a frying pan over medium-low heat. Add eggs, stirring, until they are fluffy and cooked throughout, about 5 minutes. 6. Stir vegetables and bean mixture into eggs. 7. Place cup egg mixture into each tortilla. Add a heaping tbsp of cheese and a sprinkle of green onions. Fold each tortilla in half. Nutrition Information per Serving: Calories 226 Fat 10 grams Carbohydrate 23 grams Fibre 5 grams Protein 12 grams Sodium 365 milligrams Source: Sobeys Dietitians

Kick off this week as a lunch packing pro with our 3 P's to packing a school lunch!

It will feel like a win at the table with our Quick and Easy Spiced Corn Recipe! RD Tip: Use fresh corn kernels if you have them!

Many of our classes, presentations and nutrition counselling experiences are now being provided virtually! We offer virtual services for individuals, families, ...groups of friends, community groups and worksites. Interested in a virtual service? Send us a message. We would be happy to discuss customizing a service that will meet your needs. Our virtual services are available in both French and English. See more